1 1/2 cups dry arborio rice
3 cups water
1 cup almond or soy milk
3/4 cup light coconut milk (set extra coconut milk aside for drizzling over top hot cereal)
1/2 cup raw cashews
1 cup cherries fresh or frozen
1/4 cup agave or maple syrup
2 Tbsp coconut flakes (plus extra for garnish)
dash salt (to taste)
1/2 tsp vanilla extract
1. Add the water, salt, vanilla extract and rice to a large pot. Bring to a boil. Reduce heat, cover with a lid and allow to simmer for 15 minutes.
2. After the rice has absorbed most of the water you can add in the soy or almond milk and coconut milk. Continue stirring over medium heat and allow risotto to thicken.
3. Fold in half of your cherries, the cashews, coconut flakes, sweetener and cinnamon. Do a taste test of your risotto. If it is tender and creamy - you may be ready to serve. You can always add in more liquid if you want an even more tender textured risotto. This cereal will be much softer than a dinner risotto.
5. To serve, add the risotto to a bowl and top with coconut flakes, a few more cherries and a drizzle of coconut milk - or soy milk. Serve warm. Store the leftovers in the freezer or fridge and reheat in microwave or stove top.